Fish Tacos with Avocado Sauce

Seared salmon fish tacos topped with a lightened up version of creamy avocado crema.This post is sponsored and written in partnership with the California Avocado Commission.

San Diego is known for their fish tacos, so it’s about time I shared some more fish taco recipes on the blog!

Since it’s been a particularly warm July, I’ve tried to spend as little time in the kitchen as possible. So instead of frying the fish, I just did a simple pan sear on the salmon. The fish is then topped with a red cabbage slaw and avocado crema.

Crema is usually made with Mexican sour cream, but since California avocados are already so rich and creamy, I used nonfat plain Greek yogurt instead. It’s healthier but still really delicious.

I added a little jalapeño to the sauce as well to give it a mildly spicy kick. But if you are making this for kids, you can leave out the jalapeño.

Avocado Crema

Directions:

To make the cabbage slaw, combine olive oil, vinegar, mustard and honey and whisk together. Taste and adjust as needed.

To make the crema, add avocado, yogurt, lime, jalapeño, salt and pepper into a high powered blender or food processor. Blend until smooth. Taste and adjust as needed.

Add 2 tbsp of olive oil to a large skillet and bring to medium high heat. Add fish fillets and season with a little salt and pepper. (You may need to cook the fish in 2 batches if your skillet is not big enough.) Cook fish a few minutes on both sides until fish is cooked and has a golden brown sear on both sides. If your pan starts to get too dry, you can add a little more oil before the second batch of fish fillets.

To build the tacos, add fish to corn tortilla. Top with slaw, avocado crema, and cilantro. Squeeze more lime juice on top if desired.